Dreamy Mango Mousse with Blueberry & Mint Magic

👩‍🍳 Instructions

1. 1

   Peel and dice mangoes. In a small saucepan, combine 1 cup of diced mango with granulated sugar and lemon juice. Cook over medium-low heat for 5-7 minutes, stirring until mango softens and sugar dissolves. Remove from heat.
2. 2

   In a small heatproof bowl, sprinkle gelatin powder over cold water. Let sit for 5 minutes to bloom. Add bloomed gelatin to the warm mango mixture in the saucepan, stirring until completely dissolved. Ensure no grainy bits remain.
3. 3

   Combine the cooked mango-gelatin mixture with the remaining fresh mangoes in a blender. Blend until perfectly smooth. For an extra silky texture, pass through a fine-mesh sieve. Let the purée cool completely, or chill in the fridge for 15-20 minutes.
4. 4

   In a clean, chilled mixing bowl, whip the heavy cream until soft peaks form. Do not overmix; we want a light, airy consistency.
5. 5

   Gently fold about one-third of the whipped cream into the cooled mango purée until just combined. This lightens the mango base.
6. 6

   Carefully fold in the remaining whipped cream in two additions, being mindful not to deflate the mixture. The goal is a light, airy, and uniform mousse.
7. 7

   Spoon the mousse into individual serving glasses or a large dessert bowl. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until fully set.
8. 8

   Before serving, garnish generously with fresh blueberries and sprigs of fresh mint leaves.